Recipe: Beef Ragout with Black Olives

BEEF RAGOUT WITH BLACK OLIVES

2 1/2 pounds boneless beef chuck
2 tablespoons extra-virgin olive oil
1/4 cup minced yellow onion
2 cloves garlic, minced
8 large ripe tomatoes, peeled and coarsely chopped, (or 1 (16 ounce) plum -can Roma tomatoes and their juice, coarsely chopped
2 teaspoons fresh thyme leaves, minced
2 fresh bay leaves (or 1 dried bay leaf)
1 teaspoon freshly ground black pepper
2 green sweet bell peppers, seeded and cut into 1-inch squares
1/3 cup salt-cured black olives, pitted or unpitted

Cut the meat into generous 2-inch pieces because they will shrink during cooking.

In a heavy-bottomed pan, heat the olive oil over medium-high heat. When it is hot, add the meat in batches and brown well on all sides, about 10 minutes. Using a slotted spoon, transfer the meat to a plate and set aside.

Add the onion and garlic to the oil remaining in the pan, reducing the heat to medium, and saute just until barely translucent, about 1 minute.

Add the tomatoes and stir to scrape up any bits clinging to the bottom of the pan.

Return the meat and any collected juices to the pan and add the thyme, bay leaf and pepper. Bring to a boil over medium-high heat, then reduce the heat to low, cover and cook until the meat is tender enough to be cut with a fork, 1 1/2 to 2 hours.

Add the green peppers and continue to cook for 10 minutes.

Then add the olives and cook until the peppers are tender and the olives have released their flavor, about 5 minutes longer.

Spoon onto plates and serve at once.

Servings: 6
Source: Olives, Anchovies and Capers: the Secret Ingredients of the Mediterranean Table by Georgeanne Brennan and Leigh Beisch